Pride, Passion, Respect, Trust, Initiative, Results
615 Washington St. Pembroke, MA (781) 826-2532
**Please Note If You Order From Google You Will Be Charged A Higher Rate From Google**
Open
Sunday – Thursday 11:30 am – 9:00 pm
Dinner begins at 4 pm
Friday & Saturday 11:30 am – 9:30 pm
Dinner begins at 4 pm
A Message From The Owner
Hello and first and foremost on behalf of the Disch family and the Route 53 Tavern family, thank you for all your support and loyalty over the last 9 years. We now are open 7 days a week for both Lunch and Dinner. We will continue to maintain the quality and consistency of our brand, our culture, our variety, and our value. We have been described as “every occasion restaurant” and that is who we will continue to be. I am going to ‘do something I have always tried to avoid. As a business owner, it has always been in your best interest not to express your opinion on anything, because you are sure to alienate someone.
I want to explain the potential impact of a “Yes” vote on ballet #5. The ballet question wants to eliminate the tip credit wage of $6.75 and raise it to the current minimum wage of $15.00. That would increase the wage for servers and bartenders by $8.25 an hour or a 123% increase. The reason the existing $6.75 wage is called the tip credit is because in addition to the hourly wage, the servers, and bartenders make tips. Also, it is important to note that if the tipped employee does not make the minimum wage, the employer is required to pay the employee enough in pay to make minimum wage. Let me be clear, I am only trying to present the facts. So, what does all this mean? Simply it is going to increase restaurant payrolls. The suggestion has been made now that everyone is making at least minimum wage, all tips should be pooled. So, assume that the tips will be distributed based on the hours you work. So, the result is the incentive for servers and bartenders to provide a high level of service is reduced and will eventually disappear. Let me be clear, I am only trying to present the facts and all I am asking is that you give this information serious consideration. There are our food operations in our industry where service is not the critical ingredient, that is not the case in a full-service restaurant. Finally, restaurants are going to have to find a way to fulfill the financial requirements of Ballet #5. The margins have already been impacted because of COVID-19. The full-service restaurant industry cannot go through another menu price increase because the guests cannot afford it. All I ask is that you research Ballet #5 and then make your decision and vote.
Thank you and be well. Paul Disch dischstavern@gmail.com
Welcome
THE GREAT STORY OF
ROUTE 53 TAVERN
Disch’s Tavern opened on October 25, 2015, but its actual story began in the spring of 1974. This story is not told to recognize the accomplishments behind Disch’s Tavern, but to serve as an inspiration that hard work and determination can pay off.
We are pleased to announce the launching of the Route 53 Tavern website. Many people have been helping us put this website together, in particular Southcoast Marketing Group. We feel the website is a true reflection of the brand and the culture of Route 53 Tavern. We believe that the website provides our guests with the information they need, as well as explains why and how we do things. In addition to the website, we have made some modifications to the lunch and dinner menus, the wine list, the drink list, and the pizza menu. There are also individual menus for the wine list, drink list, and pizzas. Finally, you will be able to view our daily lunch and dinner specials under “Today’s Specials” on the website. For those of you who are not familiar with the history of Route 53 Tavern, the story is told in 7 different chapters under “About Us.” We hope you enjoy our new website and find it informative, interesting, and useful. As always, we are receptive to your thoughts, suggestions, and ideas. All of us at Route 53 Tavern would like to take this opportunity to thank all of you for providing us the opportunity to serve you. We want you to know we truly appreciate your business and want to assure you that we will never take your business for granted.
Words are only words, until they are put into action Every day and by everyone
PRIDE: Pride in yourself and the place you work
PASSION: Passion for the hospitality industry and serving the needs of the guests
RESPECT: Respect for yourself and the people you work with
TRUST: Trust the people you work with and create a team atmosphere
INITIATIVE: Strive to be the best and always seek opportunities to improve
RESULTS: Set high standards and strive every day to achieve them or exceed them
